- 6 eggs, hard boiled and peeled
- 1 onion, chopped
- 1 lb cheese, grated longhorn
- 1 (7 ounce) jars pimientos
- Hard boil eggs.
- Chop small onion.
- Grate cheese.
- Grind all together.
- 1/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 tablespoons butter, chilled and cut into small pieces
- 1/3 cup sweetened flaked coconut
- 1/3 cup pecans, chopped
- 1 tablespoon granulated sugar
- 1/2 cup unsweetened cocoa
- 1 ounce sweet baking chocolate
- 1/2 cup boiling water
- 1 1/2 cups granulated sugar
- 1/3 cup butter, softened
- 2 teaspoons vanilla extract
- 2 large egg whites
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat buttermilk
- 1 cup powdered sugar
- 1 tablespoon butter
- 4 teaspoons nonfat milk
- Preheat oven to 325°.
- To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.
- To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.
- Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.
- To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 eggs
- 2 cups milk
- 1/2 cup oil
- Mix dry ingredients together in a medium sized bowl.
- Add wet ingredients and mix together.
- Cook on a hot griddle.
- 4 green tomatoes, 1/2 inch sliced
- 2 eggs, beaten
- 1/2 cup milk
- 1 cup flour
- 1/2 cup cornmeal
- 1/2 cup breadcrumbs
- 2 teaspoons kosher coarse sea salt
- 1/4 teaspoon pepper
- canola oil
- hot sauce
- Mix cornmeal, breadcrumbs, salt and pepper together on a plate.
- Pour flour on a separate plate.
- Mix milk with eggs in a bowl.
- Dredge slices of tomato in flour, then egg mix, then breadcrumb mix.
- Fry in canola oil in a cast iron skillet on both sides until golden brown.
- Serve with hot sauce.
- 3 tablespoons sweet cooking rice wine ( mirin)
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon fresh ginger, peeled and minced
- 2 teaspoons wasabi paste
- 1 lb salmon fillet, cut into 4 equal pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup scallion, thinly sliced
- To make the sauce, bring the mirin, vinegar, soy sauce, honey, ginger, and wasabi to boil in a small saucepan.
- Cook, stirring occasionally, over medium-high heat until the flavors are blended and the sauce is thickened, about 5 minutes.
- Remove from the heat; cover and keep warm.
- Meanwhile, sprinkle the salmon with the salt and the pepper.
- Spray a large nonstick skillet with nonstick spray and set over high heat.
- Add the salmon and cook, turning once, until the fish is browned on the outside and opaque in the center, about 4 minutes on each side.
- Spoon the sauce over the salmon.
- Sprinkle with the scallions.
- Serve at once.
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